Black Bean and Vegetable Enchiladas

Minutes to Prepare: 15

Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 zucchini, diced into bite size pieces
1 clove garlic, minced
1 cup frozen corn


3/4 cup frozen, chopped kale
1 can black beans, rinsed and drained
1tsp dried oregano
1tsp cumin
2 cups reduced fat shredded cheddar or mexican cheese
8 whole wheat tortillas

Enchilada Sauce:
1T butter
1T flour
3/4 c chicken stock
3/4 cup salsa
 
 

Tips

I made my own enchilada sauce with leftover chicken stock and salsa that I had. You could use any store bought enchilada sauce or plain salsa if you like.




Directions

Preheat the oven to 375.

Saute the zucchini until soft. Add garlic, corn, kale, black beans, oregano, and cumin and cook for a minute or two. Add 1c of the cheese and mix.

For the enchilada sauce, melt the butter and add the flour. Cook for a minute or two. Add the broth and stir until thickened. Add the salsa and mix.

Fill the tortillas with the filling and place in a 9x13 pan. Top with enchilada sauce and remaining 1c cheese. Bake as 375 for 30-45 minutes until bubbly.

Serve with a dollop of sour cream and cilantro.

Serving Size: makes 8 enchiladas
 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 307.2

• Total Fat: 10.9 g
• Cholesterol: 24.4 mg
• Sodium: 784.8 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 7.0 g
• Protein: 14.2 g 

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2518845